Hand-chopped raw beef seasoned at the table with raw egg, onion, mustard, and spices, spread on fried bread toasts.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large plate
Garnishes: raw egg yolk, onion, paprika, mustard
Accompaniments: fried bread toasts
Instructions
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1
Hand-chop beef tenderloin into very fine pieces (never grind).
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2
Mound chopped beef on a plate with egg yolk on top.
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3
Arrange small piles of onion, mustard, paprika, and other condiments around the plate.
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4
Toast bread slices, rub with garlic.
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5
Each diner mixes their own tartare to taste at the table.
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6
Spread on garlic toast and eat immediately.
Did You Know?
In Czech pubs, tatarak is always customized by each diner at the table — the interactive mixing ritual is part of the experience.
Chef's Notes
Equipment Tips
- sharp knife
- cutting board
- serving plate
Garnishing
raw egg yolk, onion, paprika, mustard
Accompaniments
fried bread toasts
The Story Behind Tatarak
Czech beef tartare evolved from the wider European steak tartare tradition in the early 20th century. The Czech version uniquely emphasizes table-side customization and is always served with topinky (fried bread rubbed with garlic), making it a distinctive pub ritual.
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